Summer Slaw With Poppy Seed-Mustard Dressing

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Washington Post


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2 1/2 tablespoons red wine vinegar

1 tablespoon honey or sugar

1 tablespoon Dijon-style mustard

1 clove garlic

1/3 cup canola oil

1/2 teaspoon kosher salt

2 tablespoons poppy seeds

2 to 3 small (about 12 ounces) zucchini

1 large carrot, peeled and grated

1 small red bell pepper, cut into matchsticks

1 small red onion, finely chopped

1 jalapeƱo chili pepper, seeded and thinly sliced

Kosher salt

Freshly ground black pepper

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